I was watching Ace of Cakes the other night and I noticed that almost all of his cakes are skinny layers of about 1 inch thick, stacked 4-5 high or whatever for carving the 3D cakes.I have also read here on the forum that it makes the cake more sturdy and stronger...Is this true?? I usually just stack 2 layers together..I don't torte each layer as I am afraid it will make the cake flimsy....What are your thoughts!
I have noticed this also. I love the look when the cake is cut. I would like to know if others think it makes the cake stronger?
Stronger for what purpose? Holding up under fondant? I do it just because I love the way it looks when it's cut.
Methinks the reason is probably either aesthetic or to put lots of flavorful filling in the cake. *Shrug*
I'm at a loss as to how that could make it stronger... I'd love to know. I would think torting would be the opposite, weakening the structure of each layer. I like how it looks too... all that filling. Mmmmmm.
IMO, the more layers of filling you use the more you compromise the structure. I like the look of 3 filling layers, but I only do it on cakes that don't require carving, unless I'm using ganache.